I think the pillows and what I did with them have a very "Charles Faudree" vibe going on!
Got the pretty faucet installed on my vanity in the powder room....slowly one thing at at time, its coming together. Waiting on the Chinoiserie mirror we ordered and chandelier, then we are done!
Dough bowls......got in my first order, seriously gorgeous. Worth naming each and every one and calling them my own, and don't you know I wanted to keep them ALL! I did keep one for myself and there are so many wonderful ways to use them, I put some flowers in and it looked so pretty. For those of who waiting for me to get more, I promise working on and hope to have more fingers crossed, next week!
Finally finished my little DIY project, with my mirror rosettes. OK, OK I know this is not a huge DIY like some who tackle entire pieces of furniture or other big projects..but this was a victory for me because I had such a hard time finding this darn rosette and lo and behold found it in such an unsuspecting place. Armed with a glue gun, I got to work and love the result! Decided on the originals, after trying several different ones. Funny how we often go back to the first, isn't it? So here it is all done.....only waiting on my sconces and chandelier and its a wrap!
A few taken later that afternoon...love the late day light.
Barstools.....finally decided on this one from Vanguard. I am wavering between a few fabrics, I know I want something simple Becca's remember the blue and white Brunschwig fabric going up on my kitchen window has a lot of pattern. I see something simple and fell in love with this grain sack French fabric from Kravet. I don't at all want it to feel gimmicky but at the same time KNOW it will look fabulous, it will understated and beautiful on this chair....and i love the way the natural color goes with my floors and the mix of cools and warms. Here it is and the chair...
Draped it over the current chair so you could get an idea, its absolutely understated but think it works...thoughts?
Remember how I was thinking of switching the hardware on my island? Well I think I made up on my mind. Here's one of the cup bins in the ant. brass to give you an idea. It definitely pops against the black whereas the oil rubbed bronze gets lost. The big handle is on top of the countertop that I would use for towels to be hung off the island...thoughts?
Taken with the iPhone, so the quality is so so.
Store biz......the kitchen/bar towels have arrived! Many of you inquired about them...they will be up for sale next week. Here's a sampling......
When we were in the city over the weekend, we were near our old stomping grounds and I was shocked to see the most beautiful Food Emporium (my old regular supermarket when I lived in NY) transformed under the 59th st bridge. I mean seriously it would make supermarket shopping a royal treat, the architecture alone is worth the trip. Took these two pics with my iPhone.
Also visiting a friend yesterday, look at her view from her living room patio. How gorgeous is it! I told her I feel like I am in Lake Como every time I visit her...only thing missing is George Clooney:)
Tonight I am trying this recipe (from Bon Appeit), sounded too good to not make. Heard the lemon gives it that refreshing zing to make this a winner. I used to have the recipe for something very similar that was out of this world...so here it is just in case you want to try it too!
Fettucine with peas, asparagus and pancetta
yield: Makes 4 servings
active time: 40 minutes
total time: 40 minutes
Pancetta (Italian bacon) is available in the deli section of many markets.
ingredients
- 12 ounces fettuccine or penne
- 3 ounces pancetta or bacon, chopped
- 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
- 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
- 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
- 2 garlic cloves, pressed
- 1/2 cup finely grated Parmesan cheese plus additional for serving
- 1/3 cup heavy whipping cream
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1/4 cup chopped fresh Italian parsley, divided
- 1/4 cup thinly sliced fresh basil, divided
preparation
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.
Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese
